I started using an Instant Pot a couple of years ago. My food blog idol (Sarah Cook) gave me the courage to try it!
I LOVE IT. I’ve never had any accidents with it because I NEVER fill past the maximum fill line. The only problem I have, if you want to call it one, is that the seals wore out after about six months. It’s an easy fix. I found replacements on Amazon and I’ve bought two packs of these replacement seals. I like to have one on standby! I haven’t tried desserts yet in my Instant Pot, but my seals tend to smell like garlic and onion.
I mixed chopped “boiled” eggs in a bowl with 2 tbsp of Kraft Olive Oil Mayonnaise, 20 chopped Kalamata olives, and 1 tbsp of olive oil. I prefer green olives, but I used what I had and it was perfectly salty and very good. I have to admit, the eggs do seem to peel easier when cooked in the IP.
Easy Olivey Egg Salad with Kalamatas
- 6 eggs
- 2 tbsp Kraft mayonnaise with olive oil
- ¼ cup kalamata olives about ¼ cup pitted, sliced/chopped.
- 1 tbsp olive oil
Prepare your eggs
- Boil your eggs with your preferred method. For Instant Pot boiled eggs, add a cup of water to your Instant Pot and place your eggs inside on the trivet or egg racks If you have them.
- Close the lid and set the valve to seal. Set the Instant Pot to HIGH PRESSURE for five minutes. Make sure it says HIGH pressure. Follow the directions that came with your IP.
- When it beeps to notify that five minutes of pressure cooking is done, set a timer for 5 more minutes, let them sit and naturally depressurize.
- After five minutes of natural pressure release, do a quick release. As always, be careful and follow your IP instructions for safety!
- Carefully remove the eggs and put in cold water to cool down before peeling.
Prepare the easy olivey egg salad
- Chop or dice your peeled, boiled eggs and place them in a medium bowl.
- Add 2 tbsp Kraft Mayo Reduced Fat Mayonnaise with Olive Oil. You could use Greek yogurt instead, or regular mayo.
- Add 1 tbsp extra virgin olive oil.
- Stir all the ingredients together and add salt, pepper, or a dash of extra olive brine to taste.
- Some people use Miricle Whip. I don’t recommend it with this recipe.